To serve 4- 6 as a part of a bigger meal, I use a coffee mug for measure.

Grate the shallots and sauté them in a little oil until translucent. Add the rice, a pinch of salt and the water.
Bring to boil and immediately reduce the heat to a minimum. Cook covered for about 25 minutes, until all the liquid is absorbed and the rice is cooked.

Finely chop the mint and add, together with dill and a bit more salt (if necessary), to the rice.
Stir well and serve warm, perhaps with lamb koftas.